February 3, 2015

I visited Denver for the first time a few weeks ago and went to the most amazing Cuban Sandwich place. Twice. In two days. If you happen to be in the area, visit Buchi Cafe and order the Aye Conyo…and the avocado salad, and the empanadas with chimichurri, and the platanos and the cafe con leche. Everything we tried was amazing!

So when I stumbled upon this Cuban Sandwich Dip recipe from The Family Foodie on Twitter, I knew I had to make it for our Annual Superbowl Party. It was a hit! It was seriously devoured in under 20 minutes. I’ll definitely be making it again for another party.

About the recipe: I couldn’t find a honey dijon dressing so I spread a mixture of honey mustard and dijon mustard on top of the meat mixture then added a layer of dill pickles before baking. I chose to serve with Melba toast, but you could scoop this deliciousness up with anything! Next time, I think I’ll add some lime zest to the cream cheese to mimic the key lime mayo on the sandwich at Buchi’s and add layers of pepperoni and hot peppers too.

December 20, 2014

Excited to prepare that $100+ organic bird? Or to shave those beautiful black truffles over scallops or rissotto? Or just freaking out over cooking dinner for 15 friends and family for the first time??

Whatever your situation, most people with family coming in town are focusing on preparing that perfect holiday meal. But what do you serve to everyone before the “big event” and before you have leftovers?

I stumbled upon this crazy easy Chicken Stroganoff recipe last week that is sure to satisfy even the pickiest of house guests, including kids! There are only five ingredients, six if you count the pasta, and the best part is everything gets thrown in the crockpot!

Now, it’s not the healthiest of recipes, but who are we kidding, your diet is out the window until January 1st anyway. It’s also not the prettiest dish in the world, but sprinkle some chopped parsley on top, and lots of black pepper, and after the first bite no one will care what it looks like.

I do use lowfat cream cheese and whole wheat egg noodles, to make it not soooo bad for you. Also, next time I throw this together, I will add frozen peas, sliced baby bellas and a splash of dry white wine (in the last 30 minutes).

Easy Crockpot Chicken Stroganoff

What’s one of your easy, go-to meals to serve when you have houseguests coming in town?

August 19, 2014

So…it’s been awhile since I blogged. Don’t hate. Sometimes life just gets in the way.

Even though I have not been blogging, that certainly does not mean I haven’t been cooking! One of the hubby’s most recent faves is a recurring Meatless Monday dish. It even has approval from my vegetarian friend (please note: I have more than one vegetarian friend, however, only one has tried these).

I kinda don’t get how this is so delicious. The recipe is so simple, yet the flavors just go crazy in your mouth. This is one of my, “When I own a restaurant one day, this will be on the menu,” recipes. Seriously. Make these. Soon.

March 3, 2014

You can’t let Mardi Gras pass without at least one (or two, or three) decadent meals. When I think of New Orleans I think of all the cuisines that influence the menus in that sinfully delicious city and Creole, French and good ol’ Southern come to mind.

February 23, 2014

I know I have not blogged in awhile, but I have have definitely been cooking!

Most recently, I made an amazing supper of Shrimp Tostadas and served them with Roasted Okra.

My husband and I just returned from a fun, and adventurous, trip to the beautiful country of Costa Rica. As much as we enjoyed kayaking, hiking and other outdoor activities of La Fortuna and walking the streets of San Jose…we were not crazy about the food. There is only so much rice and beans, pizza and fried chicken you can eat (random selection, I know).

Anywho, since we were craving Latin American food as soon as we set foot back in the states, I immediately started looking for a recipe to inspire and found this Shrimp Tostada Recipe — que delicioso! It was quick and easy to make, healthy and just what we had been craving.

Of course, I made a few changes. I used frozen, precooked shrimp and just heated them through with the garlic and salsa in a pan on the stove; subbed Butterhead Lettuce because it’s my fave and added a little coconut oil to the refried beans (a little trick I learned in my travels to Belize).

It’s also a great dish to have on hand for Meatless Monday (if you eat seafood on Mondays like I do).

September 22, 2013

I was watching Giada a few Saturday mornings ago and had to wipe drool away during her “meatball” episode. Meatballs just aren’t something I make during the summer. When I think of meatballs, I think of spaghetti, warm sweaters and leaves turning.

So when I watched one of my favorite Food Network stars make a Meatball and Kale Pizza, I knew this was coming to a fall menu near me.

I picked up a medium dough from my favorite pizza parlour (Fellini’s in Atlanta) and used only half the batch of meatballs on the pizza. The other half I served over fresh spinach linguine noodles with marinara later in the week.

M husband is a little wary of ground turkey, but he absolutely loved the taste of these. I’ll definitely be making again to use in marinara, meatball subs, etc.

Tell me, how do you make your favorite meatballs?

Browned meatballs out of the oven

Add mozzarella and parmesan and back into the oven

Warm and cheesy out of the oven

Crispy kale tops off this wholesome meal!

Ingredients

Sauce:

2 tablespoons unsalted butter, at room temperature

2 tablespoons all-purpose flour

1 cup whole milk

1/8 teaspoon ground nutmeg

1 dried bay leaf

1 clove garlic, smashed and peeled

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Pizza:

Extra-virgin olive oil, for oiling the baking sheet and for drizzling

One 1-pound ball pizza dough (I used a medium dough for a 12.5 in pizza stone)

Directions

For the sauce: In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg, bay leaf and garlic. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, 2 to 5 minutes. Stir in the salt and pepper.

Remove and discard the bay leaf and garlic.

For the pizza: Preheat the oven to 450 degrees F. Place the pizza stone in the oven, to get hot, while it is preheating. Meanwhile, work with the dough to get it “stretched out” to go on the stone. Honestly, this is an art. Luckily, Jim has mastered it. If this is your first time working with dough, you might want to buy two to play with until you get it right.

Once the oven is preheated, remove the stone and place it on a trivet. Quickly spread the dough over the stone, being careful not to burn your fingers. Drizzle the dough with olive oil. Spoon the white sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top. Sprinkle with the Parmesan. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Bake until the kale is crispy, 10 minutes longer.

Cut into squares and serve.

Classic Italian Turkey Meatballs:

1 cup plain breadcrumbs (I use Panko for everything these days)

1/2 cup shredded Parmesan

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

1/4 cup whole milk, at room temperature

1 tablespoon tomato paste

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs, at room temperature

2 cloves garlic, minced

1 small onion, finely chopped

1 pound ground turkey meat

1 pound spicy ground turkey

Extra-virgin olive oil, for drizzling

Preheat the oven to 400 degrees F.

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.

For more hearty fall meal ideas, get inspiration from my fellow #SundaySupper foodies. Check out their tasty blogs below:

September 10, 2013

September 9, 2013

I’m always looking to incorporate more fish and seafood in our weekly dinners and this recipe is so easy and delicious, it’s perfect for a quick, healthy meal any day of the week.

I’ve tweaked the original recipe a bit by adding shredded coconut and cayenne to the “crust” mixture and it is so tasty! You could sub another nut if you don’t have macadamian nuts on hand. Tip: Keep your nuts in the freezer to make them last longer. I think pistachios or cashews would also work nicely.

To bring this meal together, I like to roast a fresh veggie in the oven while it’s preheating for the fish (and while the fish is baking) and serve with a cold salad I’ve prepped on Sunday for the week, like a Farro Salad. So you’ve got your dinner cooking in the oven with minimal clean-up. A win-win for a weeknight meal!

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, coconut, cayenne, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Be sure to check out more #WeekDaySupper recipes this week from my fellow foodies!

August 26, 2013

I am a big fan of Meatless Monday. One day a week we eat vegetarian. It’s a great way to eat a little healthier and it makes you get creative in the kitchen. I definitely have a lot more vegetarian entrees in my dinner rotation now than I did before I started doing this!

My Long Islander husband loves seafood, so sometimes I’ll feature fish or shellfish on Mondays. He has turned me onto clams over the years, so now I’ve started making them at home. This Linguine with Clam Sauce recipe is to die for. I bought fresh pasta from the farmer’s market (the best!) and served it with a French baguette. We, literally, sopped up every last drop of sauce in our bowls!

Heaven in a Bowl

Ingredients

Two dozen littleneck clams

6 Tbs. evoo

1/2 tsp. crushed red pepper flakes

1/3 cup dry white wine

5 Tbs. finely chopped fresh flat-leaf parsley

5 large cloves garlic, minced

Kosher salt

8 oz. fresh linguine

Freshly ground black pepper

Scrub the clams under cold water and set aside. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the garlic. Cook for 20 seconds and add the clams.

Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they’re large. Return the clams to the broth. Discard the shells. (If the shells are large, I like to save them to use for Baked Clams.)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente, about two minutes (for fresh pasta). Follow directions on the box if you are using dried.

While the pasta is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the remaining parsley and the rest of the garlic and cook until the garlic is just soft, about 1 minute. Set the skillet aside.

When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clams, and the broth the clams were cooked in to the skillet. Return to low heat, toss the pasta in the sauce, and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a “saucier” dish.

Taste for salt and add pepper. Serve immediately, with French bread and garnish with the parsley.

Be sure to get more great #WeekDaySupper ideas from my fellow foodies later this week!

August 25, 2013

My husband and I traveled to Granada, Nicaragua with some friends this past May. Not only was the country beautiful…but the food was delicious! One of our favorite things to do late-night, after a few Tonas, was to hit the street food vendors and load up on a variety of foods…from tacos to empanadas to Nicamales, the Nicaraguan Tamale. What makes the NicaMale different from a regular tamale is the size, they are huge! Traditionally, they are wrapped in a large banana leaf and filled with meat and rice.

We stayed in a home in the heart of Granada, and one morning, our housekeeper made NicaMales for breakfast. They were savory packages filled with chicken and rice and served with a little hot sauce. I knew I had to recreate them at home!

Unfortunately, I was unable to find banana leaves in Atlanta. So I had to settle for dried corn husks, which were also difficult to find. (If you live in Atlanta, they’re at the Buford Highway Farmer’s Market.) I filled the husks with the traditional masa mixture, pulled pork with tomatillo sauce, rice and thinly sliced Vidalia onions and green bell peppers. They came out perfect! One thing to note, is it’s a lot easier to make these with a few extra hands, so teamwork is key. My hubby made the dough and we worked together to fill, fold and tie them (an art in itself). Also, realize that these babies steam for about three and a half hours, so preparing them is an all day affair (I prepared the pork the night before in the crockpot)…but definitely worth it!

Method

Place the masa harina, lard and salt in the bowl of an electric mixer. You can also throw in a bowl and use a hand mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture. You may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing.

With the mixer still on low speed, add the orange and lemon juices and enough chicken stock to make a soft, moist dough. It should be a little firmer than mashed potatoes. Increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier. Cover the bowl and set the masa aside to rest for at least 30 minutes.

Assemble all of your filling ingredients and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.

Lay out corn husks (or banana leaves). Place 1/2 cup of the masa in the middle of the corn husk and, using wetted hands, spread it out a little. Put about 1/2 cup of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Top with about 4 pieces of onion and 4 pieces of pepper.

Fold the top edge of the corn husk down over the filling. Bring the bottom edge up over this. Then fold in both sides to make a rectangular package. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over so it is seam side down. Use a torn corn husk as a tie to hold it securely.

Add 2 or 3 inches of water to a pot large enough to hold all the Nicatamales. (I used two pots since I didn’t have one large enough to hold them all. ) Place a rack or steam strainer in the bottom or toss in enough wadded up aluminum foil to hold the Nicatamales mostly out of the water. Add the Nicatamales and bring to a boil over high heat. Cover tightly, reduce heat to low and steam for 3 to 4 hours. Add more water as needed to keep the pot from boiling dry.

Remove the Nicatamales from the pot and serve hot. Each diner unties the corn husk on his or her own Nicatamal before eating.

August 4, 2013

So, I’ve started going to some food festivals and I love them! Since a picture is worth a thousand words, I thought I’d start featuring some of the highlights in a photo collage. See below for some of my faves from last Saturday’s Atlanta Underground Market:

July 31, 2013

This dish is the perfect summer side. It’s easy, colorful, make-ahead and, most importantly, delicious! I like to pack it up and take along to the beach or on a picnic, serve alongside ribs, or make a batch to take into work to have for lunch for the week. If enjoying for lunch, you could add shredded chicken, or boiled shrimp, to make it a little more hearty, or serve alongside a summer soup or salad.

July 29, 2013

My husband and I were both recently out of town, so we didn’t see each other for a couple of weeks. While I was attending a work conference, he and a friend traipsed around Sweden, Denmark and Norway. Needless to say, I had to make his homecoming meal a good one…and what better way to tell someone you love them then with lobster?

This Lobster Roll recipe is incredible. I can honestly say that I have never had a “real” lobster roll in Boston or Maine, but if they taste anything like these came out, it’s a good thing I don’t live in either place. I’d be broke and probably weigh a few more pounds from eating the irresistible sammy multiple times a week. I made just a few small tweaks to the original recipe. I did add Bibb lettuce and I subbed green onions for chives, because that’s what I had.

Yes, lobster is expensive, so do not let any of it go to waste, I opted to buy lobster tail (mainly b/c I didn’t want to have to kill a live lobster by stabbing it to death or throwing it into a pot of boiling water). After roasting it in the oven, and removing the meat, I used the shells to make a rich lobster stock which I will be using in a Lobster Bisque tonight. Note: I used one lobster tail per sandwich, roughly, and roasted a third tail, and put the meat aside, to be used in the bisque tonight.

Tell me, what’s you’re favorite way to prepare this sweet crustacean at home?

July 28, 2013

When I think of summer and in-season fruits and veggies, I think of tomato plants laden with bright red orbs. So, it wasn’t hard to decide what ingredient I wanted to feature when this week’s #SundaySupper topic was farmer’s market finds. I wanted to get the most gorgeous tomatoes I could, and luckily, I was in the beautiful Saint Simons Island, GA, so I stopped at their little market to pick some up. I also grabbed some Vidalia onions (which are from Vidalia, GA, in case you didn’t know).

I decided to try my hand at Tomato Pie. A friend from Junior League had mentioned this recipe to me and I had never heard of it before. Tomato Pie? No eggs? Just mayo, cheese and tomatoes? Hmmmm….I had to give this a whirl.

I made it my own by adding caramelized Vidalia onions, and OMG. This is to die for. You can serve it for breakfast, lunch or dinner. (It’s good cold, too.)

July 21, 2013

I don’t know about you but I LOVE breakfast for dinner. There’s just something special about having traditional breakfast fare after the sun goes down…whether it’s a cold bowl of cereal or a tasty quiche like the one listed below.

My mom has been making this recipe on Christmas morning as long as I can remember. However, it’s so delicious, I would eat at any time of day. The recipe is from a 1980’s issue of Southern Living, but it’s one of those classics that I’ll be making forever.

You can, of course, change up the recipe any way you like. I added mushrooms in this version, but crumbled bacon or chopped ham is also tasty. Just don’t swap out the Muenster cheese, it really makes this dish.

Crustless Spinach Quiche

1 tablespoon vegetable oil

1 onion, chopped

1 (10 ounce) package, frozen chopped spinach, thawed and squeezed dry

Handful of button mushrooms, sliced

5 eggs, beaten

3 cups shredded Muenster cheese

s&p to taste

Preheat oven to 350 degree. Heat oil in pan and sauté onions about five minutes before adding the spinach and mushrooms. Cook until all excess moisture has evaporated.

In a large bowl, mix eggs, cheese, salt and pepper. Add spinach/onion/shroom mixture then pour into greased pie pan. Bake 30 minutes and cool for ten before serving.

My favorite sides to go along with this cheesy goodness are Logan Turnpike Grits (available at Whole Foods or the DeKalb Farmer’s Market if you’re in the Atlanta area) and Fresh Fruit.

What is your favorite breakfast meal to have at night?

Be sure to check out more Breakfast for Dinner recipes from my fellow foodies, below:

Join the #SundaySupper conversation on twitter each Sunday.We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement?It’s easy. You can sign up by clicking here → Sunday Supper Movement.

July 14, 2013

This dish looks and tastes like summer. The vivid color of the veggies, the freshness of the herbs and the brightness of the lemon make for a healthy and delicious side during the hot summer months.

I think the corn would be tasty grilled if you have the grill on already…it helps to not heat up the kitchen. (I also like to utilize the burner on our outdoor grill.) I used shelled beans from the farmer’s market and fresh basil from my garden. Also, I did not have canola oil so I used vegetable oil and it worked great.

My husband asked what exactly succotash was, so I looked up the history. Pretty interesting.

July 7, 2013

I’m absolutely obsessed with ribs right now. We had some at a friend’s home a few weeks ago. Then I made them for Father’s Day…then for dinner a week ago…and now I’m cooking them up again this Saturday. Besides being delicious, they are easy on the wallet. I just picked up pork ribs on sale for $1.99/lb.

This recipe is so easy, anyone can do it. All you need is time. Also, I’ve made these with beef and pork ribs and they were delicious both ways. I’ve finished them on a charcoal grill (the best!) in the oven (the easiest!), especially if it’s raining and you’re stuck indoors (like everyone in the Southeast).

June 9, 2013

A nice, crisp pickle is the perfect accompaniment to your summer meal. That pickle tastes even better when it’s homemade.

I found this easy recipe on Allrecipes.com and was surprised how little salt it called for. I always think of pickles soaking in a salty brine, but this recipe brings together a mix of such fresh flavors that you don’t miss all the extra sodium. Next time, though, I’ll add less sugar (more like 1/8 cup) as I prefer a more savory pickle, than a sweet one. Play with the ingredients to make your perfect pickle and enjoy all summer long!

May 11, 2013

I love finding recipes that are not only easy and delicious, but good for you! This one does not disappoint. Another bonus is that it’s a gluten-free recipe. I made a few tweaks from the original recipe, including:
– Used caramelized onions and fresh basil leaves as toppings
– Subbed turkey pepperoni (you can omit to make it a meatless dish)
– Omitted the black olives, anchovies and sausage

I served these tasty personal pizzas alongside a quinoa salad and roasted asparagus sprinkled with blue cheese.

Quick Tip: Wrap a few garlic cloves in aluminum foil (drizzled with evoo) and roast in the oven alongside the mushroom caps.

February 24, 2013

As a self-proclaimed foodie and ingredient junkie, I often get the questions, “What is your favorite item to cook?” or “What dish are you known for?” I always find this a difficult question to answer because I don’t have one favorite thing I like to make. What I made every week one month (like my paella obsession) isn’t necessarily what I’m making every weekend now…more and more roasted vegetables.

But something I always circle back to is soup. I love it. I pretty much have it with every meal. We always have a soup prepared in our fridge to have with lunch at home on the weekends or to take in the office during the week. I enjoy cold soups in the hot Georgia summers; like Avocado or Gazpacho; or good old traditional standbys like Cream of Broccoli or French Onion.

When I think of cold, rainy, winter nights, which we have had our share of lately, I think of a spicy Beer Cheese Soup. It’s warm, comforting, laced with jalapenos and a delicious afternoon snack on rainy afternoons. Especially when you use a hot pretzel for dipping. Yum!

Directions

Melt butter in a stockpot over medium heat. Add chopped onion, celery and garlic. Saute until soft. Add chicken broth, beer and bay leaf. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add salt, pepper, mustard, jalapenos and Worcestershire sauce. Reduce heat to low and cook until soup has thickened.

Garnish with sliced jalapeno and serve with a hot baked pretzel.

Be sure to check out more delicious soup recipes from the talented members of the #SundaySupper Community:

December 2, 2012

This week’s Sunday Supper topic was to make a dish by our favorite celebrity chef. I don’t know about you, but my husband and I LOVE Emeril’s recipes. They are always so flavorful. They often use one of his spice blends, although this one does not, which really add a punch to the dish they are being used in. I prefer to prepare his spice blends at home, over purchasing them in the store. They taste better and homemade blends tend to have less sodium than the store bought ones.

Now deciding which Emeril recipe to share proved to not be too difficult. It happened to be the weekend after Thanksgiving when I was deciding what to make and I had a hamhock to do something with. Well, I had recently been perusing a new local restaurant’s menu and saw they serve Red Beans & Rice on Monday and call it Laundry Night. Apparently, in New Orleans (one my most favorite cities in the world) back in the day, the women of the household would let Red Beans simmer on the stove all day Monday, using the hamhock from Sunday night’s dinner, while they tended to the laundry.

I liked the story and loved the thought of Red Beans bubbling away in the crockpot all day. When looking for a recipe, I stumbled upon this one, and knowing Emeril never disappoints, eagerly bought the ingredients and got started. I doubled this recipe so my hubby and I would have some and so I could take a batch to ladies at work for lunch. It was a hit with him and the office…as if there was any doubt :0)

Do you like Emeril? What’s your favorite Emeril Recipe? (I also adore his Jambalaya)

Directions

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Pour into a crockpot. Add the bay leaves, hamhock, sausage, beans, garlic, and enough water to cover the contents. Cook on low all day (about 6-8 hours). Use a wooden spoon to mash about half of the mixture against the side of the pot before serving. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with white rice.

Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

November 21, 2012

Now that Thanksgiving is upon us, everyone is looking for that perfect turkey recipe. The one that will have everyone going back for seconds and thirds until it’s time to crash on the couch and watch football..only to get up a few hours later to make a sandwich with the leftovers.

A dear friend recently shared the recipe her four-year-old son came up with in school when asked to scribe a turkey recipe for Thanksgiving. Although, I do not recommend following these instructions for your Thanksgiving dinner, it is just too cute not to share!

November 4, 2012

The skin of an eggplant is quite bitter and can ruin the whole dish. Be sure to take a few extra minutes to peel your eggplant before slicing it.

Eggplant is packed with water. To make it fry up crisp, you want to draw some of the water out. To do that, you want to “sweat” the eggplant. That means you will slice it and salt each side, very generously. After just a few minutes, you will notice beads of “sweat” on the slices. That is the moisture being drawn out. After about 30 minutes, rinse the slices with water, pat dry, and they’re ready to get dressed for the frying pan!

Nothing quite makes my mouth water like freshly fried eggplant. Especially when there is a pot of homemade marinara close by.

Eggplant Parmesan {+Roasted Red Pepper Tomato Sauce}

Ingredients

Roasted Red Pepper Tomato Sauce:

3 tablespoons olive oil

1 large yellow onion, chopped

3 cloves garlic, chopped

1/2 teaspoon red pepper flakes

3 roasted red peppers, peeled, seeded and chopped (you can used jarred, or make at home)

For the Roasted Red Pepper Tomato Sauce:

Directions

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Emulsify with a hand blender and process until smooth. Add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with sugar to cut the acidity.

For the Eggplant:

Preheat the oven to 400 degrees F. Lightly spray the bottom and sides of a 15 by 10 by 2-inch baking dishwith olive oil and set aside.

Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat . Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and fresh basil. Repeat to make 3 layers ending with the sauce. Bake for 20 minutes, until sauce is bubbling. Top with the fresh mozzarella and remaining Romano and bake another 10 minutes, until hot and just beginning to brown. Let rest 10 minutes before serving, slice and serve!

Check out more #SoulWarming dishes from the #SundaySupper community below:

October 3, 2012

I’ve kind of been obsessed with cooking in the crockpot lately, so when I saw that this apple butter recipe was simmered for 14 HOURS in the crockpot I immediately had to try it. This takes no time to throw together. The biggest task is peeling the apples. After that, just toss everything in the crockpot and cook overnight. You will be rewarded with this thick, sweet apple butter that is delicious served over a biscuit, stirred into oatmeal or atop a pork chop.

Your house will smell divine when you wake up to this.

A very important step of this apple butter recipe is selecting your apples. You want half tart and half sweet. I chose to use four Granny Smith and four Gala apples. This combo was the perfect balance.

Ingredients

Directions

Place the apples in a slow cooker. Add the sugar, cinnamon, cloves and salad and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thick and dark brown Uncover and continue cooking on low 1 hour. Spoon the mixture into a Mason jar and store in the fridge for up to a year.

October 1, 2012

I’m really loving cooking vegetarian on Mondays. The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually. This tortellini dish literally blew us away. I had my vegetarian friend over for dinner and she was also impressed.

I must say, the Georgia Olive Farms Olive Oil really made this dish. It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese. This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.

In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.

September 30, 2012

I was very excited about this week’s topic of Dishes in 5 Ingredients or Less, because I just made an amazing batch of these crock pot chicken tacos. Not only does this recipe use only THREE ingredients, but since the meat is prepared in the crock pot, it’s effortless to throw together and comes out extremely juicy and tender. Since I cook for the girls in the office, I love to toss all the ingredients in the crock pot before I go to bed and cook on low overnight. In the morning, I pack the chicken to-go and take it in for lunch.

There is a an endless combination of meals you can make featuring this succulent and zesty chicken. I like to use a wheat wrap and pile on the chicken, low-fat cheese, lettuce, onion, avocado, etc. for a healthy burrito; top shredded lettuce with cowboy caviar, the chicken taco meat, and drizzle with a balsamic vinaigrette for a flavorful salad; or make nachos by topping tortilla chips with cheese, chicken, cowboy caviar, lettuce and Greek Yogurt.

Whichever way you choose to serve it; it’s guaranteed to be a crowd pleaser!

Crock Pot Chicken Tacos

Place chicken breasts in crock pot. Cover with taco seasoning and top with salsa. Seal the lid of the crock pot and turn the crock pot on low.

Cook for eight hours and serve!

step one

step two

step three

step four

wake up in the morning to this! smells amazing

shred and it’s ready to serve!

taco salad is a delicious way to serve

Check out more delicious 5 Ingredient or Less recipes from the #SundaySupper community below!

Join us, September 30th, 2012 as we share our delicious, mouth-watering recipes! Here’s a sneak peak at what everyone is bringing to our #SundaySupper table. Be sure to stay after dinner at 7pm EST as we share our recipes during our #SundaySupper live chat!

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

September 24, 2012

I made this yesterday for the girls in the office today. As usual, I tasted a spoonful, to make sure it came out okay. Oh my goodness. I had to immediately pack up the salad and stow it in the fridge so I couldn’t have a second, third and fourth bite. I know this will be a hit for today’s lunch and I will definitely be doubling the batch the next time I make it!

Directions

Pre-heat the oven to 375°F. In a saucepan, bring salted water to a boil over high heat. Bring the farro to a boil, then simmer for 10 minutes, then remove from heat, cover and let sit about 10 minutes. Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Toss the stems or use them in a chicken or vegetable broth. In a baking dish, toss the florets with 2 Tbs. of olive oil. Roast until tender and browned in spots, about one hour. Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

September 23, 2012

I have to admit. When I saw the #SundaySupper topic was Autumn Apple Party, I thought I might skip this week. I couldn’t think of one dish I’d ever made with apples…and I don’t think dipping them in peanut butter counts.

However, after a bit of thought, I decided to accept the challenge and go outside my comfort zone and try something new. I thought about applesauce or pork chops with apples, but most of the ideas that came to mind were already accounted for. So, while searching on my favorite recipe website, I stumbled upon this apple salad served in endive and thought not only did it sound tasty, but it’s a great appetizer. You don’t need utensils and it can be enjoyed in just one, or two, bites.

I tested this recipe on my co-workers earlier this week and it went over okay. I didn’t follow the recipe to a “t,” and eye-balled everything and it turned out a little too blue-cheesy and mayonnaise-y. The also didn’t have endive at the Farmer’s Market (well, they had a sign that said “endive” but the lettuce underneath was not endive) so I served it over chopped red lettuce. It was “eh.”

I made it again last night and followed the recipe almost verbatim (put a little less blue cheese and added pepper) and it came out absolutely delicious — and I found endive at Kroger, whew! Such a gorgeous presentation and still a hit with the guys that came over to watch football. Will definitely make again!

P.S. In my hunt for apple recipes, I found an amazing one for apple butter. It may have taken 14 hours to prepare, but it was worth the wait. I will be sharing that recipe soon!

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

September 21, 2012

Homemade vinaigrettes are apparently all the rage these days. Who knew I was ahead of the trend? I’ve been making them for a while now and the flavor of a homemade dressing simply cannot be beat. You can mix up the flavors with different kinds of vinegar, herbs and sweeteners. My favorite is Balsamic Vinegar, but I’ve also used Raspberry Vinegar, Tarragon Vinegar and Red Wine Vinegar. Fresh thyme is my go-to herb and I go back and forth between brown sugar and agave nectar to sweeten things up. No matter what, garlic is always involved, as is a little salt and pepper. I’ve also been known to sub citrus for the vinegar/acidity, so you can make a lemon or lime vinaigrette and even Dijon mustard can make a tasty appearance now and again.

Everyone has a different theory on the ratio that should be used. I like to go 50/50 with oil/acid. However, a lot of recipes call for three parts oil to one part vinegar. It really depends on how you prefer the “tangy-ness” of your dressing, so feel free to play around with the ratios and go with what suits your palate best!
Do you make vinaigrettes at home? If so, what’s your favorite ingredients to toss in and what ratio do you go by?

September 19, 2012

These little apps are great for tailgating or to serve while watching football. The name is especially appropriate for any Georgia Bulldog fans out there :0)

Depending on kick-off time, you can use breakfast sausage (pictured) or hot dogs. If you really want to get crazy, you can add cheese, onions or any others fillings you like. Either way, I promise these little guys will go fast!

Dawgs in a Blanket

Directions
Cook the sausages in a pan on the stove until browned. On a cutting board, lay out one uncooked croissant roll, lay a cooked sausage in the middle and roll up. Place the rolled dawgs on a baking sheet and bake according to directions on croissant package. Serve hot!

September 16, 2012

For anyone that doesn’t get the Spanish translation, it’s “Party in Your Mouth” Enchiladas and they are exactly that. These easy to prepare, rolls of flavor are so tasty you will want seconds…and thirds…and maybe even fourths. Shhh, I won’t tell anyone. When I brought leftovers to work, I practically had to beat my co-workers away with a stick after they tried a bite.

I like to start off this meal with a Chilled Avocado Soup (in the summertime) and serve with Spanish rice. If you like an extra bit of heat with your meal, this Hot Habanero Relish is an amazing accompaniment!

Chicken and White Bean Enchiladas

2 cooked shredded chicken breast (I like to boil and shred mine and save the stock to use in the rest of this recipe)

½ cup chicken stock from boiling chicken breast

1 tsp cumin

For the Green Chile Enchilada Sauce:

1 tsp butter

1/2 white onion, chopped

2 tbsp flour

1 cup chicken broth (from boiling chicken earlier)

7 oz can chopped green chiles

2 jalapeños, chopped (de-seed if you want to go light on the heat)

salt

½ cup light Greek yogurt

¾ cup reduced fat Mexican cheese

8 medium whole wheat tortillas

chopped fresh cilantro

Directions:
Preheat oven to 375°.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, chicken stock and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Enchilada Sauce:
In a large nonstick pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, until it becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the Greek yogurt.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with LOTS of fresh cilantro…and the Habanero Relish, if you please.

Be sure to check out all the fabulous Mexican recipes from this week’s #SundaySupper group, listed below:

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

September 2, 2012

The topic we were given for this week’s #SundaySupper was inspired by the Labor Day Holiday…and the cookout that comes along with a three-day weekend. I made these portabello paninis. Oh my God. These sandwiches are so delicious, you’ll want to eat five. And they are so easy, you won’t believe it. Simply whip up a quick batch of pesto, grill a few portabellos, place them on buns slathered with goat cheese and pesto…and WaLa! They’re ready to go back on the grill for about five minutes and dinner is served! To make them even easier, and so you can spend more time enjoying the long weekend, prepare the pesto ahead of time.

Brush the mushrooms with olive oil and sprinkle with salt and pepper. Put them on the grill (or press) and grill for about four minutes.

Meanwhile, open the whole wheat rolls and spread pesto on the bottom half and dollap the goat cheese on the top half.

Once you pull the portabellos off the grill, place them on the pesto-smeared bun and place the goat cheese-smear bun on top. Spray the top and bottom sides of the bun with olive oil (I love to use my Misto) and place back on the grill for about five minutes. If grilling, flip the burger about halfway through so the buns get grill marks on both sides.Pull off the grill and serve! (And try not to let everyone know how little effort it took to make such a delicious dish!

Check out all the Labor Day inspired recipes from the #SundaySupper community below!

Wine Pairings

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite cookout recipes!

August 30, 2012

Pesto is such a flavorful condiment, I honestly don’t know why I don’t make it more often. The variations on this basic recipe are endless and the fact that there’s no cooking involved in preparing it, makes it perfect for whipping up on a hot summer day. It’s so versatile it can be used on pasta, fish or even a burger.

Tell me, what do you like to serve your pesto on?

Pesto spread on wheat buns for Portabello Paninis

Basil Pesto

Pulse the basil, pine nuts, garlic, salt, and pepper in a food processor until finely chopped. With the motor running, slowly add the olive oil and continue processing, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.

August 26, 2012

As I’ve mentioned, I’ve started making lunch for the ladies in the office and I’m a big fan of Meatless Monday. So, when I needed something to pair with a Cream of Tomato Soup, these were the perfect match! I threw together a batch of these ridiculously easy zucchini tots one evening to “test” the recipe to make sure they were good…and, my husband and I devoured the entire pan before they could cool. Needless to say, they are delicious.

Not only are these tots easy to prepare, they can be frozen and reheated in the toaster oven for a quick breakfast or afternoon snack. An added bonus is your family will love them and it’s an tasty way to sneak some veggies into the pickiest of eaters. Feel free to play around with the vegetable and cheese combos. I think carrots, squash or broccoli would be great substitutions as would monterey jack, swiss or muenster.

Zucchini Tots

Ingredients:

1 zucchini, grated

1 large egg

½ onion, diced

¼ cup shredded reduced fat cheddar cheese

¼ cup seasoned breadcrumbs

salt and pepper to taste

cooking spray

Directions:

Preheat oven to 400°. Spray a mini muffin tin with cooking spray. Grate the zucchini over a paper towel. Pat the excess water out of the zucchini once grated. Combine all the ingredients and season with salt and pepper to taste. Fill the muffin tins with the mixture. Bake for 16-18 minutes, or until the tops are golden. Use a knife to help remove the muffins from the pan and enjoy!

Mix all the ingredients in a medium-sized bowl (I was making a double batch in this pic).

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!

August 24, 2012

The summer is winding down and it’s time to start thinking about cooler nights, college football and hearty meals to feed your family. A good meat sauce is a great recipe to have in your back pocket. It’s easy to make ahead of time and freeze in batches, so you can defrost it on a busy weeknight while boiling pasta. You can also throw together a lasagna, eggplant parm or another of your favorite Italian dishes once the marinara is done and bake that night, or put in the freezer to save for a night when you have less time to cook.

Directions

Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.

Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products and chicken stock. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally. Serve over your favorite pasta, top with freshly grated parmesan and enjoy!

August 14, 2012

This easy recipe is the perfect starting point for any dish featuring fried chicken breasts. You can top it with a melted lemon, butter, caper sauce to make it a schnitzel (which is what I did), slice it and toss with greens for a salad with crunch or throw in between buns for a classic chicken sandwich, with pickles, of course. I prefer to buy the thin cutlets instead of pounding them out myself. This shaves about 10 minutes from your prep time and allows you to get dinner on the table that much quicker. However you choose to serve it, this basic recipe calls for just a few ingredients that you’re bound to have in your cabinets, which makes it the perfect go-to week night meal when you think your only option is delivery!

Fry the cutlets for three minutes per side

The chicken should be perfectly brown and crispy before removing from oil.

Panko Crusted Chicken

Ingredients

½ cup flour

3 eggs, beaten

1 cup panko (Japanese Bread Crumbs)

1 pound package of thinly pounded boneless, skinless chicken cutlets

Salt and pepper

½ cup canola oil

Preparation

Set flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko.

In a large skillet, heat canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.

August 10, 2012

I absolutely love curry. This chicken salad is super fast and easy to throw together in the evening and then perfect in a pita for lunch the next day. You can make all sorts of alterations by swapping out the flavors of jam; I’ve used guava, mango and apricot. I’ve also subbed chunks of pineapple for the golden raisins and toasted almonds for the cashews. I chose to make a twist on Ina Garten‘s recipe by boiling and shredding my chicken, instead of baking it. Either way, it will turn out great. This is the first chicken salad I’ve made with white wine and it really adds a nice zing, you should give it a try!

Directions

Place the chicken breasts in a pot of salted water and bring to a boil. Boil for 15 minutes, then remove from water and shred with two forks. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate ovenight to allow the flavors to blend. Add the cashews right before serving,stuffed in half a wheat pita with lettuce. Enjoy!

August 6, 2012

I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this was a hit last Monday. The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.

For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!

Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy. Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese. Heat a large pan over med-high heat and coat with cooking spray. Add zucchini through mushrooms and saute 5 minutes. Add vegetable mixture and parsley to egg mixture. Pour mixture into 3qt. casserole dish coated with cooking spray. Top with remaining cheeses. Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes. The casserole will be browned on top when ready. Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!

July 30, 2012

I’ve had several people ask me for a good quinoa recipe lately, and this is the one I always recommend. The lemon gives it a refreshing, summery taste and the mixture of toasted pine nuts, kale and quinoa give it a surprising heartiness that leaves you feeling full. It’s great on its own, or alongside a tasty wrap to round out a healthy lunch. This recipe is a great guide, because you can swap out different ingredients to change up the taste…use almonds or walnuts instead of pine nut, sub feta or cubed mozzarella for the goat cheese or even use a different grain, such as Farro, for the base. The combinations are endless while staying healthy, delicious and budget-friendly.

Kale & Quinoa Pilaf

1tbs roasted walnut oil (you can use evoo or sunflower oil, but the walnut oil really has a great flavor)

3 tbs toasted pine nuts

¼ cup crumbled goat cheese

Bring the salted water to a boil and add quinoa. Cover and lower the heat to simmer. Simmer 10 minutes, then top with chopped kale and re-cover. Simmer 5 more minutes then remove from heat and let sit for 5 minutes. Meanwhile, combine lemon juice and zest through goat cheese in a medium bowl. Head back to the stove to check on the quinoa. It should have absorbed all the liquid and you should be able to fluff it with a fork. Mix the kale in with the quinoa, then pour over lemon/oil mixture. You can serve immediately or chill overnight and have for lunch the next day. It’s great served warm or cold!

July 29, 2012

This week’s #SundaySupper topic was “What does Sunday supper mean to you and your lifestyle?”

In our home, Sunday is a day that we look forward to. It’s a day we like to pack up our dog, kayak and a few friends and head to Stone Mountain Park for some outdoor fun. Now, the end to a day of play in nature (and often times a weekend with a little too much fun ;o) is always a hearty home cooked meal. Once dinner is placed on the table, we rehash stories from the weekend and share what’s on the horizon for the days ahead.

Kayaking at Stone Mountain with our pup not far behind

So, when a few weeks, ago my husband requested meatloaf, I knew just the recipe I wanted to try. I came across it on one of my favorite recipe sites and had been wanting to prepare it for some time. Although I often think of meatloaf as a cold weather entrée, the blackberry bbq sauce on this one makes it perfect for a summertime meal. Of course I tweaked the original recipe a bit, as I don’t eat veal, I’m obsessed with Vidalia onions, I loooove garlic and I never buy whitebread. I’d also like to add that it’s not only the bbq sauce that makes this recipe special. I have never put milk in my meatloaf before and I am now a firm believer that it’s the secret to THE most moist meat you will ever eat. Give it a try and I’m sure you will agree!

2 cups blackberries (if using frozen, like I did, make sure they are thawed)

½ cup brown sugar

1 tbs ground ginger

1 tsp cayenne

generous pinch each of salt and pepper

For the sauce: Add all the bbq sauce ingredients to a blender, or food processor, and blend until smooth. Pour into a small saucepan and heat on medium for about 20 minutes (if you have a splatter screen, now is a good time to use it). After 20 minutes, remove from heat and set aside.

For the meatloaf: Preheat the oven to 350 degrees. Mix all the meatloaf ingredients together in a bowl until evenly distributed. Fill a greased, 5×9 pan with the meat mixture and spread out so it’s even on top. Spread about a half a cup of the bbq sauce on top of the meat and bake for 1 hour and 25 minutes. Be sure to check on the loaf about every 30 minutes and when the sauce begins to turn brown on the top, place aluminum foil over the top to keep the sugars in the bbq sauce from burning.

Once the meatloaf is completely cooked, remove from oven and let it sit for 5 minutes before serving.

When serving, pour some of the bbq sauce on top of the slices of meatloaf and serve with a couple hearty sides. I went with mashed potatoes and roasted brussel sprouts.

Meatloaf: pre-oven

Meatloaf: post-oven. Mmmm, check out that crust.

While you’re here, be sure to check out the amazing recipes that my fellow foodies in the #SundaySupper community have put together for today’s topic. They inspire me each week and I’m sure they’ll do the same for you!

July 24, 2012

So, a phew weekends ago, the Braves were playing sweeping the Phillies and during the Sunday game, the t.v. announcers were tossing out some interesting facts. Apparently, the Braves hold the record phor the most Philly Cheesesteaks ordered while at the Philles’ stadium than any other team. Well, they went on and on about it and within a phew minutes, my hubby and I were drooling over the idea of a cheesesteak of our own. So, I phound a couple of recipes, blended them…and added some slices of jalapenos (a secret phrom a chef at a restaurant I used to work). What I ended up with is enough to make your phamily turn into philly phanatics!

Cooking it up

Toasty, mayo slathered bun

You hit a home run when you serve this!

Philadelphia Cheesesteak with Garlic Mayo

4 whole wheat hoagie rolls

1 lb.deli roast beef, sliced thin

1 tbs evoo

1 tbs light butter

1 onion (I’ve been using Vidalias for everything lately and they work great!)

1 green bell pepper

1 jalapeno pepper (control the heat by including, or omitting seeds)

4 slices american cheese

1/4 cup light mayo

1 garlic glove, finely chopped

Heat a pan on the stove on medium. Add butter and evoo. Once butter has melted, add onions and peppers. Cook for about 10 minutes until all the veggies are soft. Season with salt and pepper. Pushed vegetables to the side and add roast beef to pan and heat through until no longer pink. Meanwhile, toast the hoagie rolls very lightly, smear them with the garlic mayo and top with the pepper, meat, cheese mixture. Serve hot and with hot sauce, salt, pepper and extra mayo.

July 18, 2012

This relish was served as a condiment at most of the restaurants throughout Belize. If you like a little heat, then this is definitely something you might want to make a weekly batch of and keep on hand to use on, well…anything. You can adjust the heat slightly by omitting the seeds of the habanero, but either way, it’s going to pack some kick. We’ve used this on tacos, quesadillas, mole, enchiladas and more!

July 16, 2012

I’ve really gotten into this #Meatless Monday thing once I realized what positive benefits it reaps…both to the individual and the environment. Not to mention, having a meat-free day also saves a few pennies. This veggie quesadilla was a Monday evening hit a few weeks ago. I served it with a Chilled Avocado Soup for a tasty and nurient-packed dinner. You don’t have to stick to the veggies listed, either. I think it would be great with caramelized onions, sliced bell peppers and/or mushrooms.

Directions

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, top with some of the bean mixture and top with fresh cilantro. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

July 15, 2012

When my husband and I were on our honeymoon in San Pedro, Belize in May, we shared a delicious bowl of gazpacho at the Blue Water Grill. It was our final night on the island before heading inland to San Ignacio –what a delicious choice for our last meal! The refreshingly cool bowl of soup was welcome on the palate after a long hot day at the beach. As soon as we returned home I immediately searched, and found, an amazing recipe for the chilled appetizer by Ina Garten. This has definitely made it to the list of summer staples!

P.S.Be sure to check out more #BeatTheHeat recipes listed below from fellow members of the #SundaySupper community!

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped for a chunky soup. Blend longer for a smoother version (we prefer chunky). After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill overnight before serving. Garnish with ripe avocado, mango, pineapple or papaya.

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July 4, 2012

A friend served this delicious chilled avocado soup at her summer party and my husband insisted I recreate it at home. Boy, am I glad she shared this recipe with me (thanks Kathryn!)! Not only is it extremely flavorful and refreshing, but it’s quite versatile. When I made this batch originally, I served it alongside Black Bean and Corn Quesadillas for a #MeatlessMonday dish, and then used it again later in the week as a dressing on a Taco Salad. It would also be delicious as a layer in a Mexican dip, a sauce over a taco or served atop grilled shrimp or chicken. This recipe has definitely made into my list of summer staples!

On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.

Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.

In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.

Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.

Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.

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July 1, 2012

My aunt has been making these popular party apps for as long as I can remember and they always go fast at family get. I’m pretty sure it’s the bacon that keeps ’em coming back for seconds, thirds and fourths. Now, I’ve never actually asked my aunt for the recipe, I just know she puts bacon in hers, which is what I started doing a few years ago. I’ve also added a personal touch of a little bit of honey mustard for some zing. So, although our batches might not come out tasting exactly the same, they are both delicious!

Deviled Eggs with Bacon

2 dozen eggs

1 pound low-sodium bacon

1/4 cup light mayo

2 tbs honey mustard

A few dashes of hot sauce, to taste

Salt and pepper, to taste

1 tbs fresh Italian parsley, chopped

1 tbs chile powder

Instructions

Place the raw eggs in a large pot and fill pot with water until eggs are just covered. Bring to a boil, then lower to a simmer for about 15 minutes. Turn the heat off and let them sit another 5 to 10 minutes, then pour out the hot water, fill pot with cold water and add a few ice cubes. I find chilling the eggs makes them a little easier to peel.

While the eggs are boiling, go ahead and fry up the bacon making sure to cook it extra crispy so it’s easy to crumble later.

Once all the eggs are peeled, slice them in half, length-wise, and place all the cooked yolks in one bowl and the egg white halves on an egg platter. Add the mayo through parsley to the yolks and mix thoroughly. You might want to add a little more mayo and/or mustard to reach your desired creaminess. Fold in the bacon,crumbling while adding, and fill the egg white halves with the yolk mixture. Dust with chili powder and serve!

Tip: If making ahead of time, mix everything together except for bacon. I save that for the last-minute so you don’t risk it getting too soft. Also,do not assemble the yolk mixture with the egg whites until right before serving. This keeps any deviled egg bandits from sneaking a taste before putting on the table ;0)